Super Crispy Chicken Fried Rice Bowl

For the chicken, pat chicken pieces dry with paper towel. Season generously with salt. Heat a non-stick pan over medium-high heat. When the pan is hot, add oil, followed by the chicken pieces, skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2 minutes or until cooked through. Transfer to a wire rack.

Meanwhile, let’s make the fried rice. Heat the vegetable oil in a wok over high heat. Add the garlic, onion and Chinese sausage. Cook for 2 minutes until the onion is starting to brown. Add the Asian vegetables and spinach and cook for a further 2 minutes until wilted. Add the rice and soy sauce and toss until well combined. Remove from heat and toss through the spring onion, sesame oil, pepper and lime juice.

To serve, divide rice between serving bowls. Slice the chicken pieces and add to the rice. Sprinkle with extra spring onion. Serve with sambal oelek and lime wedges.

– Chinese sausage (lap cheong) and sambal oelek chilli paste are available in the Asian section of some major supermarkets or from an Asian grocer.

– Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.